Servings: four to six as a main course.
If you have leftover cooked pasta in the fridge, this is a great way to use it up.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Cook the spaghetti in the boiling water according to package directions. Drain well and let cool. Transfer to a medium bowl.
In an ovenproof 10-inch nonstick skillet, heat 1 Tbs. of the olive oil and 1/2 Tbs. of the butter over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally, until the shallots are softened and lightly golden, about 8?minutes. Add the arugula and toss with tongs until wilted, about 1 minute. With a heatproof spatula, scrape the arugula mixture and any fat left in the pan into the bowl with the pasta. Toss lightly to combine.
In a large bowl, whisk the eggs, cream, 1/2 tsp. salt, and several grinds of pepper. Add the pasta mixture, Parmigiano, mint, parsley, and chives. Mix gently but thoroughly.
Heat the remaining 1 Tbs. oil and 1/2 Tbs. butter in the skillet over medium-high heat. When the butter has melted and is bubbling, add the egg mixture. Use the heatproof spatula to gently distribute the ingredients evenly. Reduce the heat to medium low and cook until the eggs have set just along the outside edge of the pan, 4 to 5 minutes. Transfer the skillet to the oven and bake until the frittata is puffed, golden, and set, 22 to 24 minutes.
Let the frittata cool in the pan for 15 to 20 minutes. Run the spatula gently around the edge and underneath the frittata, and slide it onto a cutting board. Let sit for 5 to 10 minutes. Cut into wedges and serve.
Made this tonight and used the fresh Arugula, mint,chives and parsley from my garden. It was fantastic and really easy to throw together.
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?